The importance of high quality flour when used in Italian cooking, specifically pizza making, is something that cannot be underestimated. For many, however, knowing what flour to use remains a mystery. After all, how many types can there really be? As one of our most commonly asked questions, therefore, we thought we’d compile a blog post on our guide to Caputo Flour. The only flour you’ll need to create delicious pizzas, pastas and pastries.

Known as the ‘gold standard’ of pizza flour, Caputo wheat flour is internationally recognised as the best pizza flour in the world. Produced in Naples since 1924, the company was founded by Carmine Caputo, who on his return to Italy from the US set up a pasta factory and flour mill in Capua. Now into its third generation, Caputo continue to produce the sought after flour, which is used in an impressive 80% of pizzerias in Naples.

Additive free and 100% natural, Caputo flour is a key staple to your kitchen cupboard. Below, you’ll find a round-up of the different Caputo flours that Vorrei stock, including handy tips on what each flour should be used for.

So, put those takeaway pizza menus back in the draw, and read on. You’ll be tossing pizza like an Italian in no time.

Caputo Blue ’00’ Pizza Flour

Best for: thick crust pizzas

Caputo’s signature product, and ideal for those who enjoy a thicker crust pizza, Caputo Blue or ‘the godfather’ of all flours creates a delicious pizza, with a thin middle and thicker edge. The ’00’ of the name refers to how finely the wheat flour has been ground, and overall texture. ’00’ meaning the Caputo Blue is particularly fine: the roughest graded at ‘1’.

Caputo Red 00 Pizza Flour

Best for: thin crust pizzas

Caputo Red flour is ideal for those looking to cook a thinner crust pizza. With a little more gluten and protein in it than the Blue Caputo flour, it provides more elasticity to dough and is ideal for slow rise doughs.

Caputo Pasta & Gnocchi Flour

Caputo flour isn’t just for pizza, and for pasta lovers, the Caputo Pasta and Gnocchi flour is another kitchen essential. Another ’00’ grade, this wheat flour creates a light dough that produces fluffy gnocchi, and is ideal for tagliatteli through to ravioli. For inspiration on how to make the perfect pasta, take a look at our Ten Steps to Italian Pasta Perfection blog post.

Caputo Gluten Free Flour

If you’re looking to make a gluten free pizza, then you’re in luck! Caputo also offer a gluten free alternative to their traditional ’00’ wheat flour. Carefully crafted after years of research, this gluten free alternative is equally delicious and can be used to make pizza, bread, pasta and other baked goods.